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Articles by Laurie Gorton

Q&A: Why use resistant starch?

08.01.2017

By Laurie Gorton

Learn how resistant starch imparts a bevy of benefits.

A tale of 600 plants

06.22.2017

By Laurie Gorton

A new look at soluble fiber

06.20.2017

By Laurie Gorton

Chicory root fiber brings unique properties to bakery formulations.

Time to let go

06.12.2017

By Laurie Gorton

Q&A: A new look at starch

05.30.2017

By Laurie Gorton

Starch emerges as a means of replacing added sugar.

Complete non-PHO portfolio

05.30.2017

By Laurie Gorton

Mold inhibitors go clean label

05.16.2017

By Laurie Gorton

Mold inhibitors for bread and cake products now take a cleaner path.

Fortification via a wider-than-ever array of ingredients

05.09.2017

By Laurie Gorton

It's important to fit needed vitamins, minerals and other nutrients into foods that kids and active adults prefer.

North American quinoa

05.09.2017

By Laurie Gorton

Certified sustainable palm oil emulsifiers

05.01.2017

By Laurie Gorton

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